RECIPE OF THE WEEK: Vegetable Pad Thai

RECIPE OF THE WEEK: Vegetable Pad Thai

Spice up veg-heavy dinners with this saucy Vietnamese style recipe from Uncle Ben’s.

Serves: 10

500g noodles (blanched)
500g Uncle Ben’s Spicy Szechuan Sauce
300g beansprouts
500g pak choi, thinly sliced
5 spring onions, sliced on the diagonal
2 red onions, thinly sliced
2 red chillies, thinly sliced
1 tbsp lemon juice
1 tbsp fish sauce
100g sugar
Chopped coriander
Oil for frying

1. Heat the oil in a large frying pan
2. Stir fry the onions for 2 minutes
3. Add the pak choi, beansprouts and chilli
4. Keep the heat in the pan and stir fry for a further 2 minutes
5. Add sugar, lemon juice, fish sauce and Uncle Ben’s Spicy Szechuan Sauce; warm through
6. Toss the blanched noodles into the pan, mix, then finish with the coriander
7. Optional extra is to sprinkle with chopped peanuts to finish

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